Sponge Cake
Source of Recipe
Recipe Friends
Recipe Introduction
Sponge Cake:
3 large eggs
1/3 cup plus 1 tablespoon granulated white sugar
1/2 teaspoon pure vanilla extract
1/2 cup plus 2 tablespoons all purpose flour
2 tablespoons(1 ounce)unsalted butter, melted
Strawberry Cream:
3/4 cup strawberry puree
1 1/4 cups heavy whipping cream
1 envelope (1/4 ounce)of unflavored powdered gelatin
8-10 large Strawberries
There is no better accompaniment to strawberries than cream and this recipe presents them in a unique way. For this dessert I have used a sponge cake as a base but you could also use a white or chocolate butter cake with excellent results. Just remember when making a sponge cake that you need to gently fold the flour and melted butter into the egg and sugar mixture so the batter does not deflate. It is a good idea to make this recipe several hours or even a day before serving so the cream has time to set.
Preheat oven to 350 degrees and place rack in center of oven. Butter and line the bottom of an 8 inch (23 cm) cake pan with parchment paper.
In your electric mixer, fitted with the paddle attachment, beat the eggs and sugar on high speed for about five minutes, or until they are thick, fluffy and light colored (when you slowly raise the beaters the batter will fall back into the bowl in a slow ribbon). At this point beat in the vanilla extract. Sift 1/2 of the flour over the batter and gently fold through with a rubber spatula or whisk. Sift the remaining flour over the batter and fold in. Whisk about 1/2 cup of the batter into the melted butter (to lighten it) and then gently fold the butter mixture back into the rest of the batter. Pour immediately into the prepared pan and bake for 25 minutes or until springy to the touch. (A toothpick inserted in the middle will come out clean.) Remove from oven and place on a wire rack to cool. Run a spatula or sharp knife around the inside of the pan and then invert the cake onto a wire rack. Remove parchment paper.
While the cake is cooling make the strawberry cream. In a small measuring cup stir together the gelatin and 1/4 cup of strawberry puree. Let this mixture sit for 5 minutes and then microwave for a few seconds to dissolve the gelatin. Once the gelatin has dissolved, stir the gelatin mixture into the remaining puree. Set aside while you whip the cream.
Beat the cream until soft peaks form and then add the puree mixture. Continue to beat the cream until stiff peaks form. Taste and fold in more sugar or puree, if desired.
To assemble the Charlotte: Place the cake on the bottom of an 8 inch (23 cm) springform pan. Halve the strawberries and place on top of the cake with the cut sides facing the edge of the pan. Fill the center of the cake with the the strawberry whipped cream. Smooth the top, cover loosely with plastic wrap, and chill for at least 2-3 hours so the cream has time to set.
To serve: Gently remove the sides of the springform pan and decorate the top of the cake with strawberries. Cover and store any leftovers in the refrigerator
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